Simple Egg Free Mayo
A minimalist, creamy mayonnaise made without eggs or vegetable oil. Avocado oil lends a mild flavor and smooth texture, while milk helps the emulsion hold together. Great for sandwiches, salads, or as a base for dips.
Sauce
Sauce
A creamy and healthier recipe for Mayo.
1 Cup
3 mins
3 mins
Equipment
Blender or Immersion Blender
Measuring Spoons
Ingredients
Mayo
2/3 Cup of Avocado Oil
1/3 Cup of Milk
1 Teaspoon of Apple Cider Vinegar (ACV)
1 Teaspoon of Dijon Mustard
1/4 Teaspoon of Salt
1/8 Teaspoon of Black Pepper, Or to taste
Instructions
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Add milk, apple cider vinegar, Dijon mustard, salt, and pepper to the blender first.
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Pour in the avocado oil last, on top of everything else.
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Blend on low to medium speed for 30–60 seconds until thick and creamy.
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Taste and adjust seasoning if needed.
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Store in an airtight jar in the refrigerator. Keeps for up to 1 week.
Notes
- Use room temperature ingredients for the best emulsification.
- For a thicker mayo, let it chill in the fridge for 30 minutes before use.
- Try adding garlic powder, lemon juice, or a dash of paprika for flavor twists.